6 Servings
1 Hour
Allergens
Super moist, fudgy, and thick, this Pesach cake is nutty, chocolaty and just delicious! Quick to make, with no separating eggs required, this cake won’t last on your counter long. Sure to become a family favorite!
Mix eggs just until yolks and whites are combined (but not foamy).
Add rest of ingredients and mix just until mixture is smooth. Do not overmix.
Bake in a 9×13 inch pan for 45 to 50 minutes, at 350 degrees Fahrenheit.
Photography by Tamara Friedman
just wondering, can this be made w/out the nuts? if so, anything to replace it?
It hards to replace nuts when baking because any other flour will not give it the same chewy, richness.